Roasted Corn Chipotle Tomato Pico De Gallo

Recipe by NewEnglandCook
READY IN: 35mins
SERVES: 8-10
YIELD: 8 Cups




  • Grill or roast corn on the cob until black char marks are visible. Some burn is good.
  • Remove from grill. Cool. Cut kernels off and separate.
  • Put kernels in a large bowl.
  • Chop tomatoes and onion. Add to bowl.
  • Mince garlic. Add to bowl.
  • Squeeze the fresh limes and add juice to bowl mixture.
  • Add chipotle adobo mixture. Add more or less to suite taste.
  • Chop cilantro. Add to bowl.
  • Add remaining ingredients.
  • Mix well.
  • Correct seasoning- Note the right amount of salt makes this dish sing!
  • Can be eaten immediately be is better after a few hours after the flavors meld and develop.